Catálogo de publicaciones - revistas

<jats:title>Abstract</jats:title><jats:p>Incorporating green tea powder (GTP) into wheat flour–based noodles can significantly improve nutritional value. So, this study investigated the effects of GTP (0%, 0.5%, 1%, 1.5%, and 2.0%) on the quality properties of dried green tea noodles (DGTN) and cooking‐induced changes to phenolic compounds. Mixolab analysis of wheat flour with GTP showed more water absorption of dough, and the developed dough had a firmer structure. GTP markedly increased the toughness of the noodle sheet. DGTN fortified with GTP showed more stable textural properties during cooking and storage, representing higher hardness and tensile strength. The viscosity and thermal properties of DGTN showed that GTP affected the gelatinization and retrogradation behavior of starch, which were closely related to the textural properties. Overall, DGTN prepared with 1.5% GTP showed better quality properties. However, ultra‐performance liquid chromatography‐time (UPLC/Q‐TOF‐mass spectrometry [MS]/MS) analysis showed that cooking by boiling significantly decreased phenolic content in 1.5% DGTN; further analysis revealed that the thermal degradation is a key factor in the loss of polyphenols. Therefore, further studies are necessary to focus on the mechanism of cooking‐induced polyphenol loss, which is of great significance for improving the nutritional value of cooked DGTN.</jats:p>

<jats:sec><jats:title>Abstract</jats:title><jats:p>Fermentation of pulses as a clean processing technique has been reported to have a favorable impact on the functional and nutritional quality of the starting materials. Compared to commonly fermented pulses such as peas and chickpeas, limited information is available on the effect of fermentation on lentils, especially when using a high protein isolate (&gt;80% protein) as compared to seeds or flours. Therefore, in the present work, lentil protein isolate was used as a feedstock for submerged fermentation with <jats:italic>Aspergillus niger</jats:italic>, <jats:italic>Aspergillus oryzae</jats:italic>, or <jats:italic>Lactobacillus plantarum</jats:italic>. After 48 h, the samples showed increased protein content with enhanced solubility and oil‐holding capacity. Controlled fermentation, as opposed to spontaneous fermentation, maintained the high foaming capacity; however, all fermented samples had lower foam and emulsion stabilizing properties and reduced water‐holding capacity compared to the control. The fermented proteins were also less digestible, possibly due to an increase in phenolics and saponins. New volatile compounds were identified in fermented samples that show promise for improved sensory attributes. Significant differences were observed in specific quality attributes depending on the microbial strain used. Further research is required to better understand the fermentative metabolism of microbial communities when provided high‐protein lentil ingredients as growth substrates.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>Fermented lentil protein isolate has promising flavor profiles that may improve its sensory properties for food application.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>Egg allergy is one of the most common food allergies globally. This study aimed to assess the impact of four traditional cooking methods on the allergenicity of egg proteins using a comprehensive strategy, including simulated gastrointestinal digestion in vitro, serology experiments, a rat basophilic leukemia (RBL)‐2H3 cell degranulation model, and a passive cutaneous anaphylaxis (PCA) mice model, and the structure changes were detected by circular dichroism (CD) spectra and ultraviolet (UV) spectra. The results showed that the processed egg proteins were more readily digested compared to raw egg proteins. The serological experiments revealed a significant reduction in immunoglobulin E binding of egg proteins after thermal treatments (<jats:italic>p &lt;</jats:italic> 0.05), particularly after frying. Subsequently, the RBL‐2H3 cell degranulation experiment demonstrated a marked decrease in the level of egg allergens‐induced β‐hexosaminidase release after cooking (<jats:italic>p &lt;</jats:italic> 0.05). Moreover, the results from the PCA mice model indicated that the increase in vascular permeability was effectively relieved in the treated groups, especially in frying group (<jats:italic>p &lt;</jats:italic> 0.05). Additionally, the α‐helix and β‐turn contents of processed egg proteins were significantly decreased (<jats:italic>p &lt;</jats:italic> 0.05) compared with native egg proteins. The UV spectra findings showed that all cooking treatments caused significant alterations in the tertiary structure, and fluorescence analysis indicated that cooking decreased the surface hydrophobicity of egg proteins. In conclusion, four traditional cooking methods reduced the allergenicity of egg proteins, particularly frying, and this reduction was associated with structural changes that could contribute to the destruction or masking of epitopes of egg allergens.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>Egg allergy has a serious impact on public health, and there is no ideal treatment method at present. This study demonstrated that four traditional cooking methods (boiling, steaming, baking, and frying) reduced the allergenicity of egg proteins, especially frying, and the results will provide a basis for the development of hypoallergenic egg products.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>Dietary factors, particularly proteins, have been extensively explored to combat cognitive impairment. We have previously reported that dietary fish (Alaska Pollock) protein (APP) is more effective than casein (CAS) or fish oil in maintaining short‐term memory in senescence‐accelerated mice prone 10 (SAMP10). To examine the specificity of the protective effect of APP intakes against short‐term memory decline, we assessed the impact of various dietary animal proteins, including APP, CAS, chicken breast protein (CP), and whey protein (WP), against age‐related cognitive function in SAMP10 mice. After feeding the experimental diets for 5 months, memory was assessed using the Y‐maze. The APP group exhibited a significant increase in spontaneous alternation behavior as an indicator of working memory when group compared with groups fed with other protein source. Additionally, the APP group displayed significantly higher neurofilament heavy chain positivity than the CAS and CP groups, as evidenced immunohistochemical analysis. Gut microbiota analysis indicated that dietary APP significantly enhanced the relative abundance of <jats:italic>Lactobacillus</jats:italic>, which positively correlated with spontaneous alternation behavior. Collectively, these findings suggest that dietary APP is more effective than CAS, CP, or WP in preventing age‐related short‐term memory decline and morphological abnormalities in the hippocampal axons of SAMP10 mice. Moreover, APP‐mediated improvements in cognitive deficits may be associated with changes in microbiota diversity.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>This research suggests that dietary fish protein from Alaska Pollock may be more efficient in prevention short‐term memory decline in mice, compared to other animal proteins. This finding has practical implications for nutritional optimization, developing the new health food products, and elucidating the relationship between the impact of specific proteins on gut microbiota and prevention of age‐related cognitive decline.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>The vibrating superfine mill (VSM) is a machine that belongs to the micronization technique. In this study, VSM was employed to produce micronized tapioca starch by varying micronization times (15, 30, 45, and 60 min). The structural and physicochemical properties of the micronized starch were then examined. Scanning electron microscopy studies revealed that micronized starch was partially gelatinized, and the granule size dramatically increased when micronization time increased. X‐ray diffraction patterns showed that the relative crystallinity was decreased from 24.67% (native) to 4.13% after micronization treatment for 15 min and slightly decreased after that. The solubility of micronized starch significantly increased as the micronization time increased, which was associated with the destruction of the starch crystalline structure. Differential scanning calorimetry investigations confirmed that micronized starch was “partly gelatinized,” and the degree of gelatinization increased to 81.27% when the micronization time was 60 min. The weight‐average molar mass was reduced by 15.0% (15 min), 30.9% (30 min), 55.7% (45 min), and 70.5% (60 min), respectively, indicating that the molecular structure was seriously degraded. The results demonstrated that the physicochemical changes of micronized starch granules were related to the destruction of the starch structure. These observations would provide details on micronized starch and its potential applications.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>These observations would provide details on micronized starch and its potential applications. Moreover, we believe that when the structures of starches were known, it is probable that the effect of VSM on the structural and physicochemical properties change of other starches might be predicted by adjusting the processing time.</jats:p></jats:sec>

<jats:title>Abstract</jats:title><jats:p><jats:italic>Ginkgo biloba</jats:italic> leaves (GBLs) contain high phytoconstituents, but ginkgolic acids (GAs, the main toxic compound in GBLs) have limited its applications. Processing <jats:italic>Ginkgo biloba</jats:italic> dark tea (GBDT) using fixation technology could decrease the toxic compounds; retain flavonoids, ginkgolides, and bilobalide; and improve the product quality. For the first time, various thermal fixations (hot air fixation [HAF], iron pot fixation [IPF], and boiled water fixation [BWF]) followed by rolling, fermentation, and drying were applied to produce GBDT. A comprehensive analysis of the toxicants (GAs), main bioactive compounds (ginkgolides and bilobalide, flavonoids, antioxidants, and phenolic profiles), and product qualities (moisture content, reducing sugar [RS], free amino acids [FAAs], enzyme activity, color properties, antioxidant capacity, etc.) were evaluated. The results revealed that thermal fixations BWF and HAF significantly reduced the GA contents (41.1%–34.6%). Most terpene lactones showed significant differences in control, IPF, and HAF. The HAF had lower total flavonoid content (TFC) than BWF and IPF. The control group (unfixated) had the highest toxic components (GA), terpene trilactones, and TFC compared with various fixations. Adding different fixations to rolling, fermentation, and drying had various impacts on GBDT, and principal component analysis supported the results. Among four thermal fixations, HAF yielded the best results in RS, FAA, total phenolic content, and antioxidant activities, while IPF had the highest TFC. BWF had the lowest content for GA. In conclusion, HAF (6) was chosen as the best technique for producing GBDT since it preserved GBDT's bioactive components while lowering its toxic components.</jats:p>

<jats:sec><jats:title>Abstract</jats:title><jats:p>Color and shape are important quality attributes in baked goods, particularly cookies. Composition and processing conditions determine and influence color development and morphological changes in these baked goods. The objective of this study was to systematically evaluate the evolution of color and shape during baking to determine useful correlations that can be implemented during the assessment and modeling of the baking process. Cookies (AACC‐I standard protocol 10‐53.01) were baked at 185, 205, and 225°C. Moisture content, water activity, surface temperature, characteristic dimensions (radius and thickness), and color indexes (lightness, redness, blueness, and browning index [BI]) were monitored at different locations on the cookie surface and baking times. Relationships among the tested conditions were explored using correlation analysis. The cookies’ dimensions and color indexes were strongly correlated with changes in moisture content over time, and those relationships were characterized using empirical models. The temperature dependence of the kinetic parameters of the changes in lightness and BI was also described and deemed independent of the location on the cookie surface. This study provides insights into the influence of heat and mass transfer on the physical and physicochemical changes of cookies during baking. The kinetic and secondary models developed in this study can serve as important components for establishing a comprehensive approach for coupling heat transfer, mass transfer, and reaction kinetics to estimate and optimize cookie‐baking processes.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>The findings from this study provide valuable information for better understanding the morphological changes and color developments during the cookie‐baking process. The quantitative data and models generated in this study will allow identifying baking conditions for better quality development.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>This paper aimed to investigate the effects of ultrasound‐assisted L‐lysine treatment on meat quality and myofibrillar proteins (MPs) properties of pork <jats:italic>longissimus dorsi</jats:italic> during postmortem aging. The results revealed that the L‐lysine (Lys) and/or ultrasound treatment significantly increased (<jats:italic>p</jats:italic> &lt; 0.05) the water‐holding capacity and tenderness of the pork during postmortem aging, while the ultrasound‐assisted Lys treatment had the lowest cooking loss, pressurization loss, Warner–Bratzler shear force, and hardness. In addition, L‐lysine and/or ultrasound treatment increased (<jats:italic>p</jats:italic> &lt; 0.05) pH value, <jats:italic>T</jats:italic><jats:sub>21</jats:sub>, and myofibrillar fragmentation index, while the ultrasound‐assisted Lys treatment had the highest value. Meanwhile, the protein solubility was increased with Lys and/or ultrasound treatment during postmortem aging, and ultrasound‐assisted Lys treatment had the highest solubility, reaching 88.19%, 92.98%, and 91.73% at 0, 1, and 3 days, respectively. The result of protein conformational characteristics showed that Lys and/or ultrasound treatment caused the unfolding of the α‐helix structure, resulting in the exposure of more hydrophobic amino acids and buried sulfhydryl groups, ultimately enhancing MPs solubility. In summary, ultrasound‐assisted Lys treatment altered the structure of MPs, resulting in the enhancement of the water‐holding capacity and tenderness of the pork.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>This study showed that ultrasound‐assisted L‐lysine (Lys) treatment could enhance the water‐holding capacity and tenderness of pork during postmortem aging. The results might provide a reference for the application of ultrasound‐assisted Lys treatment on the improvement of pork meat quality. To facilitate practical applications in production, the development of medium and large‐sized ultrasound equipment for conducting small‐scale and pilot experiments is crucial for future research.</jats:p></jats:sec>

<jats:title>Abstract</jats:title><jats:p>Pomegranate molasses is made from concentrated pomegranate juice with nothing added. Due to its nutritional value, limitation in production, and high production cost, this product may be adulterated by date syrup. This study was done to differentiate various types of pomegranate molasses and investigate the possibility of nonauthenticity detection in pomegranate molasses samples using the hyperspectral imaging (HSI) technique compared with physicochemical measurement analysis. The physicochemical properties (brix index, sucrose, acidity, ash content, pH, and formalin index) of 24 samples were measured as the reference analysis method, and it was found that the formalin index was a good factor for pomegranate molasses authenticity evaluation. Additionally, an HSI system (400–1000 nm) was used as a nondestructive and rapid screening method to capture spectral data of the samples. The evolutionary wavelength selection algorithm was applied to select effective wavelengths in sample clustering based on the obtained Davies–Bouldin index. Next, principal component analysis was used to visually interpret the spectral data of the sample when using the selected wavelengths and the whole spectra of the samples. Finally, an automatic clustering algorithm by the artificial bee colony as an unsupervised method was developed for the clustering of the authentic and nonauthentic samples. The method did not need descriptively labeled samples and obtained agreed satisfactorily with the degree of nonauthenticity in the samples. This study showed that the developed HSI technique coupled with an automatic clustering algorithm could detect date syrup nonauthenticity in pomegranate samples from the level of 5% adulteration.</jats:p>

<jats:title>Abstract</jats:title><jats:sec><jats:label/><jats:p>Study on the hypolipidemic effect of turmeric combined with hawthorn on C57BL/6 obese mice and its possible mechanism.</jats:p></jats:sec><jats:sec><jats:label/><jats:p>C57 mice were fed with 60% high‐fat diet for 8 weeks to establish an obesity model, and 4 mice were slaughtered to verify whether the modeling was successful. The successful mice were divided into model group (HFD), positive group (high fat feed group [HFD] + simvastatin group [SIM]), turmeric group (HFD + TUR), hawthorn group (HFD + HAW), and para‐medicine group (HFD + para‐drug group [DOU]) for 4 weeks by gavage intervention.</jats:p></jats:sec><jats:sec><jats:label/><jats:p>Different intervention groups had certain lipid‐lowering effects, and the para‐medicine group showed significant differences (<jats:italic>p </jats:italic>&lt; 0.05, <jats:italic>p </jats:italic>&lt; 0.01, <jats:italic>p </jats:italic>&lt; 0.001) in reducing serum total cholesterol, triglycerides, low‐density lipoprotein cholesterol, glutamic acid transaminase (ALT), glutamic acid transaminase (AST), and increasing high‐density lipoprotein cholesterol. In the para‐medicine group, the protein expression of peroxisome proliferator‐activated receptor γ, fatty acid synthase, platelet‐reactive protein receptor 36, and CCAAT/enhancer binding protein α were significantly downregulated, and the protein expression of carnitine palmitoyl transferase1 and peroxisome proliferator‐activated receptor α protein expression (<jats:italic>p </jats:italic>&lt; 0.01, <jats:italic>p </jats:italic>&lt; 0.001), thus suggesting that turmeric and hawthorn are superior to turmeric and hawthorn alone in enhancing lipid metabolism‐related mechanisms. Combined effects of turmeric and hawthorn improve lipid metabolism in mice, protect the liver, and improve the protein expression of liver‐related genes. This study can lay the theoretical basis for the future association of medicinal food products and the development of related weight loss products.</jats:p></jats:sec>